Texas-style barbecue, smoked low and slow near Eglinton — brisket carved to order, a room built for lingering, and a menu that isn't afraid to serve French onion soup next to the ribs.
Pit-smoked, not rushed
1993 Yonge St, Toronto
Family seating, private rooms
Shared platters, big tables
We didn't set out to build another smokehouse. We built a dining room where the brisket earns its place next to a proper cappuccino.
Every brisket rests in the smoker for hours at a controlled temperature until the bark sets and the ring shows.
Toronto's neighbourhoods show up at our tables — the menu and the welcome are built to match.
Texas tradition meets European technique — think smoked salmon and French onion soup beside the ribs.
Word of mouth, repeat regulars, and a few familiar faces in the booth by the window.
Carved fresh, hours in the pit, rested before it hits the board.
Bark first, glaze last — no shortcuts on the smoke.
Smoked, then finished to order.
A day in the cure before it ever sees smoke.
Classic technique, no relation to the pit — and no less loved.
To close things out properly.
High chairs, big platters, a menu kids and grandparents both reach for.
Family DinnersMilestone dinners with personal service and a room that feels dressed up without trying too hard.
CelebrationsCurated platters, flexible seating, and a private area for the parts of the night you'd rather keep close.
Groups & Private DiningTell us the size of your table and the shape of your night — we'll handle the rest, from seating to the last plate cleared.